In case you are new to horseradish, you should know that it is not for everyone. This amazing root has the kind of hot taste you would find in mustard or wasabi, both with a much stronger flavour. Horseradish is the perfect ingredient to accompany (or complement) an endless number of delicious plant-based dishes. We literally throw this stuff everywhere, and we still have to find a dish that isn’t perfectly suited in combination with this chunky and flavoursome paste. Try it with stir fried rice, mashed potatoes, pasta condiments or in sauces like mayo or ketchup; absolutely delicious!
- Place a small saucepan onto a medium heat and tip in the sugar, the salt, the water and the vinegar. Bring the liquid to the boil to dissolve the solids, turn off the heat and set aside.
- Now, peel and slice the horseradish root, and then place the slices into a food processor and blitz them until they are finely chopped.
- Add the apple pieces and the previously prepared liquid into the food processor and blitz again until you obtain a slightly grainy paste, which is in fact the final product. Be careful when you remove the lid of the food processor because blended horseradish is quite powerful and it might get you into trouble.
- Feel free to use any sugar you desire for this recipe.
- Cider vinegar can be substituted by any other vinegar you like.
- Prepared horseradish has a taste similar to mustard or wasabi, but with a stronger flavour and some delicious buttery notes. Mix it into your favourite rice dishes, or use it to make a state-of-the-art horseradish potato mash; how does that sound? I also like to mix it into our ketchup to add spiciness and extra depth of flavour.
- According to Dr Michael Greger (nutritionfacts.org) horseradish is the most concentrated of the cruciferous vegetables, so even small quantities of it consumed on a daily basis can positively impact on your health.
Preparation Time: 10m
Cooking Time: 2m
Total Time: 12m
Storage Times: Keeps for 2 weeks in the fridge